Turkey Taco Pie

I think I was either in college or just out of college when I was introduced to taco pie. A close friend of mine whipped it up one night and I thought it as a revelation. One because it was a cheap filling meal for a college student who could still feel like they made a real meal, and two, because it came in very handy as a working single mom who doesn’t always have time to pull together full dinner but can always stop by a CVS for crescent rolls.

My son and I have been on a “taco Tuesday” kick for a while now (before the Lego movie) and I was getting pretty sick of eating tacos. I also had a pretty big bag of sharp white cheddar cheese that I needed to do something with. I originally made the pie with beef, but we’ve turned into a ground turkey family over the years.

I was going to make it a little fancy, but that was requiring too much thought and time was of the essence, so I added a little fresh cilantro and lime for freshness. I loved it. It was a simple hearty and filling dish that baked in no time. I did learn that my son is not a huge fan of cilantro, so next time I will add as a garnish.

Turkey Taco Pie

one package crescent roll dough

1 pound ground turkey breast

½ jar ((15oz) thick and chunky salsa, about ¾ cup)

1 ½ tablespoons taco seasoning

1 ½ cup shredded cheddar cheese ((or Mexican cheese blend))

few springs of cilantro chopped

juice of half a lime

Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch spring form or pie plate; press over bottom and up sides to form crust.